Christmas spiced plums, ricotta & coffee ice

Christmas spiced plums, ricotta & coffee ice

By
From
Nordic Light
Serves
6
Prep
30 mins
Cooking time
30 mins
Photographer
Simon Bajada

There’s something very Nordic about the smell of Christmas spices, when cloves, star anise, cardamom and cinnamon come together to create that distinct aroma. These spices feature in mulled wine, which is a treat in the cold but has its uses in the kitchen too – as a marinade for meat, for example, or for poaching fruits for a dessert as here.

You could always replace the ricotta with mascarpone or vanilla ice cream in this recipe but I do like how the savoury ricotta balances the sweetness of the poached plums. Left-over plums can be kept in the syrup and served with yoghurt and granola.

Ingredients

Quantity Ingredient
500ml mulled wine, glühwein, or glogg
1 tablespoon honey
2 star anise
1 vanilla bean, split lengthways and seeds scraped
500g black or amber plums, halved or stones removed
250g soft ricotta

Coffee ice

Quantity Ingredient
500ml black filter coffee, kept warm
1 tablespoon honey
1 gelatine leaf

Method

  1. For the coffee ice, pour the coffee into a bowl, add the honey and stir to dissolve. Soak the gelatine leaf in a bowl of ice-cold water for a couple of minutes, then remove and squeeze out the excess water. Whisk the leaf into the warm coffee mixture until dissolved.
  2. Pour the mixture into a large, flat dish to a depth of no more than 3 cm, cover with plastic wrap and place in the freezer. Make a note of the time and move on to preparing the poached plums.
  3. Warm the wine, honey, star anise and vanilla seeds in a saucepan over a medium heat. Add the plums and bring to a simmer, then reduce the heat to low and cook, covered, for 20–25 minutes, or until soft. (The ripeness of the plums will dictate how long this takes – you want them to be soft but not falling apart.) Transfer the plums and stones to a bowl using a slotted spoon and reduce the poaching liquid, over a medium heat, by half.
  4. After 45 minutes, check on the coffee ice – as soon as it starts to solidify around the edges, stir it with a fork, mixing the solid ice into the liquid. Repeat this process about every half an hour until you have a light cloud of crystals.
  5. When you’re ready to serve, mash the ricotta a little with the back of a fork to soften it and scrape the surface of the ice to create ‘snow’. Spoon the ricotta into bowls and top with the plums, reduced poaching liquid and coffee ice ‘snow’.
Tags:
simon
bajada
new nordic
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